30
May
Three recipes for the start of summer that each have biblical roots!

By: Karen Webster

bible recipe summer vegan

Three recipes for the start of summer that each have biblical roots!
Try out these seasonal and flavorful dishes for a refreshing meal or snack this summer.
 
 
  • 2 Samuel 6:19 (NRSV) – “[David] distributed food among all the people, the whole multitude of Israel, both men and women, to each a cake of bread, a portion of meat,[a] and a cake of raisins. Then all the people went back to their homes.”
  • Genesis 43:11 (NRSV) – “Then their father Israel said to them, “If it must be so, then do this: take some of the choice fruits of the land in your bags, and carry them down as a present to the man: a little balm and a little honey, gum, resin, pistachio nuts, and almonds.”
  • Numbers 11:5 (NRSV) – “We remember the fish we used to eat in Egypt for nothing, the cucumbers, the melons, the leeks, the onions, and the garlic.”
08
Apr
Three recipes for celebrating Earth Day or any other springtime gathering!

By: Karen Webster

lent recipe vegan

Three recipes for celebrating Earth Day and spreading healthy habits this spring!
Try out these easy and delicious party foods great for sharing with a group or adding to dinner.
 
 
 


 

 

Recipes from earthday.org, The Simple Veganista, and Minimalist Baker.

10
Jan
Simple and Fresh Recipes for Lent

By: Karen Webster

lent recipe vegan

If your considering a food fast during Lent or you just want some delicious new meals to break up your winter dinners, try out these fresh and simple plant-based options!  See our recent blog post Fasting Can Be Filling for more facts and reflections on fasting.
 
 
  • No oil option: sauté vegetables in vegetable broth and/or cooking wine 
 

 

Note: All of these recipes contain a lot of olive oil.  Consider adding 1-2 Tablespoons to start with and adjust as needed to suit your palate.

 

Recipes from The Greek Vegan

3 pictures horizontally spread of traditional holiday dishes
04
Nov
Stress-less Holiday Recipes

By: Karen Webster

holiday recipe stress

Stress-less Holiday Recipes:

Let’s face it, cooking during the holidays can be stressful enough, but it can be even more stressful when family, friends, and other guests have various allergies and/or dietary sensitivities that need to be considered when meal planning.

 

To help reduce that stress, we’ve provided a few websites with recipes that are both plant-based AND avoid some of the most common food allergies.

16 Allergy-Friendly Plant-Based Holiday Recipes!

14 Healthy Vegan, Gluten-Free and Allergy-Friendly Thanksgiving Recipes

Plant-Based Holiday Recipes*

 

*This last site addresses many food sensitivities/preferences like dairy, eggs, and seafood, but the recipes may need to be modified to address some of the other common allergies (gluten, soy, nuts, coconut, etc.)

one-pot vegan jambalaya
14
Sep
One-pot Vegan Jambalaya

By: Karen Webster

jambalaya recipe vegan

Ingredients: 

  • 1 ½ yellow onions
  • 3 red bell peppers
  • 3 sticks celery
  • 3 cups white mushrooms, pre-sliced
  • 3 tbsp olive oil
  • 3 tbsp minced garlic
  • 3 cups canned diced tomatoes
  • 1 ½ Tbsp tomato paste
  • 1 ½ Tbsp cajun seasoning
  • 4 ½ cups kidney beans
  • 3 tbsp soy sauce
  • 1 ½ tsp dried thyme
  • 4 ½ cups brown rice (dry)
  • 3 tbsp chopped cilantro

Directions:

  • Finely chop onion, red bell pepper, celery, and white mushrooms.
  • In a large pot over medium-high heat, warm olive oil. Add onion, garlic, celery, and red bell pepper and stir, cook 2 to 3 minutes, until onion starts to soften. Season with a pinch of salt and pepper.
  • Add diced tomatoes and tomato past, stir and add cajun seasoning. Cook 2 more minutes.
  • Add kidney beans, soy sauce, dried thyme, white mushrooms, and rice. Stir and cook 2 minutes, then add 3 cups of water and a pinch of salt. Cover tightly and bring to a boil; reduce heat to medium-low and cook 20 minutes without lifting the lid.
  • Turn off heat and let stand 10 minutes before opening lid. Fluff rice with a fork and season with salt and pepper to taste. Garnish with cilantro (optional).

Recipe from PlateJoy

Vegan Pumpkin Muffins on plate
14
Sep
Vegan Pumpkin Muffins

By: Karen Webster

pumpkin recipe vegan

(Makes 12 muffins)

Ingredients (original ingredients in parentheses): 

  • 1 1/2 c all-purpose flour 
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp allspice
  • 1 1/4 c sugar
  • 1/2 c vegetable oil
  • 2 flax eggs (lightly beaten eggs)
  • 1/2 c almond milk (milk)
  • 1 can pumpkin purée (1 cup)
  • 1/2 c pumpkin seeds

Optional

  • 1/2 c chopped walnuts 
  • 1/2 c raisins

Directions:

  • Toast pumpkin seeds in a dry skillet on medium heat.  Set aside. 
  • Combine all of the dry ingredients in a bowl (except the pumpkin seeds, walnuts, and raisins).  
  • Carefully stir in the wet ingredients. 
  • Fold in walnuts and raisins. 
  • Spoon mixture into a muffin tin.
  • Sprinkle toasted pumpkin seeds on top. 
  • Bake at 350 F for 20 minutes. Test with a toothpick. 
  • Enjoy!

Recipe adapted from “500 cupcakes” by Fergal Connolly

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